SEAFOOD STEW

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Seafood Stew image

Provided by Florence Fabricant

Categories     dinner, lunch, appetizer, main course

Time 45m

Yield 4 servings

Number Of Ingredients 13

1 cup medium-dry or fruity white wine
2 pounds mussels, scrubbed and debearded
1 tablespoon unsalted butter, or more to taste
1 large onion, sliced thin
1 bulb fennel, sliced thin
3 shallots, sliced thin
12 jumbo shrimp, peeled and deveined
1 pound bay scallops
1/4 cup amontillado sherry
1/2 cup heavy cream
Salt and freshly ground white pepper
A few drops lemon juice
1 tablespoon minced chives

Steps:

  • Place 1/2 cup wine in a 3-quart saucepan, and bring to a boil. Add the mussels, cover and cook over medium heat until the mussels open, about 10 minutes. Use a slotted spoon to remove the mussels to a bowl. Strain the cooking liquid through a very fine strainer into a 2-cup measure. Add enough water to make 1 1/2 cups, and set aside.
  • Rinse any grit out of the saucepan. Place it over medium heat to dry it; then, add the butter. Add the onion, fennel and shallots, and saute, stirring from time to time, until they are tender but not brown.
  • Add the remaining wine, and cook over high heat until nearly all the wine evaporates. Add the mussel liquid. Bring to a boil, and add the shrimp. Cover, and cook about 5 minutes, until the shrimp are not quite completely pink. Stir in the scallops, cover and cook about 3 minutes. Add the mussels in their shells, cover and cook 2 minutes longer, until the mussels are reheated and the other seafood is cooked.
  • Using a slotted spoon, transfer the seafood, onions and fennel to a large, warmed, shallow serving bowl. Cover the bowl.
  • Bring the contents of the saucepan to a boil, add the sherry and cream and cook briskly for 5 minutes or so, until the liquid has reduced and thickened somewhat. Season to taste with salt and pepper, and add the lemon juice. Swirl in a little additional butter if desired. Pour the sauce over the seafood, sprinkle with chives and serve.

Nutrition Facts : @context http, Calories 507, UnsaturatedFat 7 grams, Carbohydrate 23 grams, Fat 20 grams, Fiber 2 grams, Protein 46 grams, SaturatedFat 10 grams, Sodium 1263 milligrams, Sugar 5 grams, TransFat 0 grams

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